21 - 24 of 24 chefs
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Campbell Early
キャンベル・アーリー
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice
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末永 元気Genki Suenaga
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He became a patissier by the influence of his mother who often made pastries for him.
He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].
末永 元気Genki Suenaga
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PANCAKE ROOM
PANCAKE ROOM
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Cake / Others
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北沢 真法Masanori Kitazawa
The Chef's Recommendations -
A trip to Hawaii became his turning point to be a chef.
He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.
北沢 真法Masanori Kitazawa
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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